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Matilda Chocolate Cake with Chocolate Ganache
Postre

Matilda Chocolate Cake with Chocolate Ganache

1 h 15 minPara 12Nutri-Score E€€
de @moniquerubalcava3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • flourCereales320 g
  • sugarDespensa600 g
  • unsweetened cocoa powderDespensa135 g
  • baking sodaDespensa17 g
  • baking powderDespensa6 g
  • saltEspecias5 g
  • eggsLácteos3 piezas
  • vanilla extractDespensa15 ml
  • buttermilkLácteos360 ml
  • vegetable oilDespensa180 ml
  • hot coffee (hot)Bebidas360 ml
  • dark chocolate (60% cocoa)Despensa113 g
  • milk chocolateDespensa113 g
  • butterLácteos85 g
  • sugar (for the ganache)Despensa250 g
  • heavy creamLácteos300 ml
  • vanilla extract (for the ganache)Despensa10 ml
  • salt (pinch, for the ganache)Especias1 g

por ración

Nutrición

644kcal

Carbohidratos
98 g
Proteínas
7 g
Grasas
25 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Varillas
  • Molde para bizcocho ×3
  • Cazo
  • Horno

paso a paso

Preparación

  1. Preheat the oven and combine the dry ingredients

    • Preheat the oven to 350 °F (175 °C).
    • In a large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt.
    • Weigh the dry ingredients rather than measuring them for the best results.
    Paso 1

  2. Add the wet ingredients

    • Add the vanilla, oil, buttermilk and eggs.
    • Whisk until combined.
    Paso 2

  3. Add the hot coffee

    • Pour in the hot coffee and stir until combined.
    • The batter will be very thin, which is normal.
    Paso 3

  4. Bake the cakes

    • Pour the batter into three greased and floured 9-inch round cake pans.
    • Bake for about 30 to 35 minutes, testing with a toothpick in the center.
    • Set the cakes aside to cool completely before icing.
    Paso 4

  5. Make the ganache

    • In a small pan over medium heat, heat the cream and sugar until hot but just before boiling, then remove from the heat.
    • In a bowl, combine the chocolate, butter, salt and vanilla.
    • Pour the hot cream and sugar mixture over the chocolate and stir until smooth.
    Paso 5

  6. Chill the ganache

    • Set the ganache in the fridge until cooled, but do not let it get hard.
    Paso 6

  7. Ice the cake

    • Ice the cooled cake with the cooled ganache.
    • Slice and enjoy.
    Paso 7
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